Mexican Corn & Eggs

1 small onion, chopped
3 Tbsp. butter
2 c. whole kernel corn
1/4 c. green pepper, chopped
1/4 c. black olives, sliced
8 eggs, lightly beaten
1 c. ham or sausage, cooked and cubed
3/4 c. cheddar cheese, shredded

tortilla chips
salsa

In a medium skillet, saute onion and green peppers in butter, until they are tender. Stir in corn and olives. Add eggs, and stir over medium heat until eggs just begin to set. Add ham or sausage and cheese, then cook until eggs are fully cooked and cheese is melted. Pour into a medium size greased casserole, and cool. Freeze until set, then wrap in double layers of foil, label and store in freezer until ready to use. When you are ready to serve this, thaw completely in refriderator, then heat in oven on low heat, and serve with chips and salsa.